Today I made some Chinese Mixed Pickles. My neighbour's daughter loves them as well as another special friend. Neighbour is the same one that kindly donated my christmas platter so time to return the favour.
Carrots, white radish, cucumber, red, yellow and green capsicum, celery, ginger, chillis and shallots. All chopped/sliced then boiled for 2 minutes, drained and dried for a few hours on kitchen paper over a wire rack.
Pickling mix is 2 cups of white vinegar, 2 cups of sugar, 1 cup of water and a teaspoon of salt.
Stirred over gentle heat until sugar dissolved, bring to the boil then removed from the heat and allowed to cool.
Vegetables are then packed into preserving jars and topped up with the pickling mix. Refrigerate for one week then enjoy them – particularly nice with sweet & sour pork.
* Danny M *
Edited By Danny M2Z on 10/01/2016 04:53:29